The evening will commence with a guided tour of selected Scottish artworks in the upper galleries by expert Tate guides.
After the tour, guest will be guided down to the restaurant by Scottish Piper Robert McFarlane Watt.
We will serve a four course feast in the historic Rex Whistler restaurant with a traditional Haggis course. The Haggis will enter with the bagpipes being played and a recital of Burns's Poem An Ode to a Haggis. With the whisky course, each guest will enjoy a glass of Glenfarclas twenty-one year old, Speyside single malt whisky. Guests can select to have a drinks pairing with dinner.
Culeen Skink – Smoke haddock soup, mussels, quail egg, chives oil
Haggis, neeps and tatties
A toast to the piper and the haggis – Glenfaclas twenty-one year old
Stovies – 'leftover' roast meat stew, lamb sausage, heritage carrot, potato, burn leeks, mushroom
Cranachan – whisky crème, caramelised oats, honey, dried raspberries
Tea and coffee served with Scottish tablet